Parsnip soup with rosemary oil

Parsnip soup with rosemary oil

Total: 35 Min. | Active: 15 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 304 kcal
, Fat: 23 g
, Carbohydrate: 18 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Rosemary oil

½ dl olive oil
½ bunch rosemary, roughly chopped


1 shallot, roughly chopped
1 garlic clove, roughly chopped
600 g parsnips, cut into approx. 2 cm pieces
½ dl white vermouth (e.g. Noilly Prat)
8 dl water
2 tsp salt
200 g sour single cream
2 tbsp sunflower seeds, toasted
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How it's done

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Rosemary oil

Heat the oil in a pan. Add the rosemary, cover and leave to infuse for a moment.


Heat 1 tbsp of the rosemary oil in a pan. Sauté the shallot and garlic for approx. 2 mins. Add the parsnips and cook for approx. 2 mins. Add the Vermouth and reduce almost completely. Pour in the water, bring to the boil, season with salt. Cover and cook for approx. 20 mins. until soft. Blend the soup until smooth, stir in the sour single cream, heat through. Drizzle the soup with a little rosemary oil, sprinkle with the seeds.

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